Main Article Content
This article provides the results of studying the clotting of scald goat milk with animal and microbial enzymic preparations. The study was aimed to determine the optimal enzymic preparation dose for coagulation, considering the quality of a milk curd at various enzyme doses. The enzymic preparation coagulation rate was evaluated by the test istrument technique, whereas the milk coagulation rate was evaluated on instruments that allowed registering in-coagulation structural changes in the milk formula and determine the strength of milk curds. The studies allowed registering the results of the milk-clotting activity of the animal and microbial enzymic preparations in goat milk on an instrument that recorded the clotting rate and duration. The optimal milk-clotting activity is one of the main properties affecting the curd quality in the production of cheese. The test unit was also used to check the curd strength by immersing an indenter after the coagulation using the animal and the microbial enzymic preparation.
Thus the results allow adequately determining the optimal enzyme dosage and the duration of clotting. According to the studies, the microbial milk-clotting enzyme had a higher clotting rate but yielded weaker curds as compared with their animal counterparts.